After a workout, it’s nice to treat yourself without feeling guilty. These chocolate protein brownies are a healthy way to refuel post run and will certainly satisfy your sweet tooth!

Dark chocolate is rich in antioxidants called flavonols, that can boost heart health and fight free-radical damage. Cocoa powder also contains magnesium which is often low in runners. The addition of beans in this recipe also provide plenty of soluble fibre to keep you feeling fuller for longer and preventing afternoon slumps in energy. Plus, the addition of protein powder will help to keep those hunger pangs at bay, while also supporting muscle recovery and repair.


Serves 12

  • 60g walnuts, toasted
  • 60g almonds, toasted
  • 60g pecans, toasted
  • 350g cooked, drained black beans
  • 60g coconut oil, melted
  • 50g cocoa powder
  • 1 apple, cored and chopped
  • 60g soft dates, pitted
  • 60g xylitol
  • 50g chocolate protein powder
  • 1/2tsp sea salt
  • 1tbsp vanilla extract


  1. Preheat the oven to 180ºC, gas mark 4.
  1. Line and grease a square traybake tin 20cm by 20cm with greaseproof paper.
  1. In the food processor, add the nuts and process briefly to chop until fine. Add the remaining ingredients and process to form a thick soft batter.
  1. Spoon the mixture into the tin and smooth over.
  1. Bake in the oven for 40-45 minutes or until cooked through.
  1. Allow to cool in the tin completely. Cut into bars to serve. The brownies can be frozen for up to three months or stored in the fridge for one week.


233kcal, protein 8.4g, carbohydrates 15.6g, sugars 6g, fat 16.1g, saturates 5.8g

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